E−Cookbooks Mexican Recipe Sampler

cut into 2−inch slices. Sauté potatoes, sprinkled with crushed coriander

seeds and pepper in oil. Remove the potato slices with a slotted spoon. Keep

warm. In the same oil sauté the bananas until golden. Keep warm with the

potatoes.

Peel, core, and slice the pears and peaches. Put in a small pan with a

little water and poach for 10 minutes. Do not overcook. Drain the fruit.

Adjust the seasonings. Serve each bowl of soup with the juice from one lime

wedge and a tablespoon of Guacamole.

Puchero

Mexican Cooking